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Our examination determined that LAC has fully advanced in its management of risk to the risk aware level of maturity. As set out in Figure 1 below, this level of maturity is characterized by the emergence of formal methods to manage more significant risks to complement the effective use of informal methods to manage day-to-day minor and moderate risks. Distinct examples of development of formal processes to match areas of significant exposure include the Risk-based Approach for Disposition of Unmanaged Legacy Records and the Risk Management Framework to be embedded in the revised Risk Management Framework to support LAC Loans/Exhibitions Policy and Procedures. Examples of such key formal processes are just finishing development and effective implementation is yet to come. The recognition of the need and benefit for formal processes is a clear trait of risk awareness.
The push to integrate risk analysis into annual business planning activities also demonstrates LAC is at the risk aware level on the risk management maturity model (See Figure 1). Given this process has just started, the efficacy of the information provided by operational branches was mixed (and averaging moderate quality overall). However, the planners in charge of the initiative are reviewing the details provided with each branch in an effort to help branches develop skills in risk analysis and provide information that is overall higher in quality and consistency.
Figure 1: Risk Management Maturity Model
LAC attained the "risk aware" level when it allocated corporate resources for a part-time employee (equivalent to 50% FTE) to work, since 2004, on developing an Initial Corporate Risk Profile. The profile identifies the key risks at the strategic level and how they are managed. The employee also invested time in developing a Risk Management Guide. In addition, a financial investment in capacity building was given to selected managers and staff members in 2005 and 2008 on risk management training. All these initiatives illustrate risk awareness; however, there is a clear need to continue capacity building, to further improve the Initial Corporate Risk Profile and to finalize and disseminate the Risk Management Guide.
The risk maturity scale illustrated in Figure 1 provides a basic and clear path on which LAC can advance its practice of risk management. It provides an understanding of the next levelsRisk Attentive and Risk Mature. Organizations at the risk attentive level are able to be more attentive to risk because they have establish a Risk Universe mapping out the areas of the organization where significant risks are managed but where the methods used to manage risk are not effectively balancing the use of informal and formal approachesgenerally, there is too much reliance on traditional informal methods creating imprudent high risk exposure for the organization. Mapping out the Risk Universe enables plans to be established and investment directed at appropriately strengthening risk management practices in identified priority areas. Risk attentive is also typified by an overall higher level of risk management capacity (through training and practice) such that managers and staff members can be more deliberate in taking intelligent risks to seize opportunities or terminate low-risk activities based on their degree of comfort with information provided through risk analysis and the freedom to act in such a manner clearly delegated by management.
The highest level of maturity can be simply referred to as Risk Mature. At this level staff members, managers and senior management can be even more proactive in managing risk because predictive information about risk is provided by risk indicators. In addition, at this level there is a clear expression of risk tolerance that is well understood by all employees and managers. Typically, the organization would have multiple tolerance models reflecting that there are areas in the organization where there must be very low tolerances to risk, and other areas where there can be more tolerance.
Our examination revealed that LAC would have difficulty advancing beyond risk aware because it lacks a modern set of arrangements for further investing in risk management. A vision statement, such as the sample shown in the text box, would be the arrangement that articulates where LAC would like to be at some future point-this enables the development of strategies, priorities and plans to achieve the vision.
LAC risk management arrangements are also lacking an overall framework and an implementation strategy. As part of this audit, a table of 21 framework components was prepared as a detailed set of strategies for becoming risk mature. Figure 2 below (and in Appendix B) illustrates a Risk Management Framework in the style of the Management Accountability Framework (MAF). This style is relevant today because the ten (10) management areas of MAF are well understood by managers and senior management across departments and agencies. If LAC can achieve most or all of the 21 framework components over the next five years, it will become risk mature.
Figure 2: MAF-Based Risk Management Framework
Likely the most important components of the MAF-based Risk Management Framework is the strategy of establishing a Risk Management Policy which defines the principles, roles, responsibilities, processes, and terms. The policy is a key feature in the department's risk management arrangements. The Risk Management Policy affirms strong commitment of senior management to the risk management arrangements including senior management's key role of Senior-level Oversight of: the management of risks at all levels, effectiveness of risk management arrangements, and adherence to Risk Management Policy.
In 2008, the International Standards Organization (ISO) published Risk Management-Principles and Guidelines on Implementation numbered ISO 31000. Formal issuance of ISO 31000 is expected in 2009. This study has received broad international support including from the Treasury Board of Canada Secretariat (TBS) which has clearly indicated its intention to update its 2001 Integrated Risk Management Framework to be aligned with ISO 31000.
The Risk Management Framework component of ISO 31000 is rather straightforward and it reconciles easily to the MAF-based approach as shown in the crosswalk in Figure 3.
Figure 3: ISO/MAF Crosswalk
|Risk Management Framework Components
|Mandate & Commitment
|Monitoring and Review
|Continual Improvement
Critical points in both ISO 31000 and the MAF-based frameworks are the need to establish Senior-level Oversight, a Risk Management Policy and to invest Resources in people and information systems.
Senior-level Oversight is treated as critical by both frameworks because growing in maturity in any new management practice generally requires a culture change. Such a change must occur across all levels of the organization. Senior-level Oversight allows senior management to be better in touch with the plans and strategies established in order to advance risk management and to be aware of the results. From time to time, risk management as a priority will have to be balanced and re-balanced with other priorities. Senior management is uniquely positioned to direct the development of risk management based on being aware of the progress through periodic oversight.
Knowing there will be Senior-level Oversight ensures everyone in the organization understands the importance of risk management. It is important to understand that consistent and effective risk management is a key public service value. During interviews, most staff members believed LAC to be averse to risk while others pointed to examples where LAC is willing to tolerate higher levels of risk such as in establishing partnership arrangements and delegating procurement responsibilities. In the February 2009 Public Service Report of the Prime Minister's Advisory Committee, a key recommendation was the need to embrace the taking of informed risks.
Providing strategic direction to steer toward a more consistent cultural position on risk is a complex area that requires leadership. Currently, LAC does not have a Risk Management Policy which can be an excellent vehicle for explicitly expressing commitment to managing risk well, including intelligent (information-based) risk taking, as a key public service value of LAC.
Everyone in the organization also needs to understand their own roles and responsibilities in risk management, as well as the roles and responsibilities of those who will provide support and oversight. Clarifying the vision for risk management in the organization and associated roles and responsibilities is very effectively done in a Risk Management Policy.
The resources issue has been addressed over the past several years by the allocation of a part-time employee (equivalent to 50% FTE) to support the planning group. This level of resource has been able to help LAC develop its Initial Corporate Risk Profile (2007), assist some operational groups adopt more formal risk management practices and develop a draft Risk Management Guide. While this level of investment has enabled LAC to advance to the risk aware level, it is unlikely to be able to take the organization further. Additional resources will be needed to make further meaningful advancement.
Additional resources for supporting the organization in its overall risk management arrangements are not the only key investment to consider. LAC's progress on risk management has been limited by the lack of leadership in establishing risk management arrangements. Accordingly, LAC should consider investing in a Corporate Risk Officer (CRO) position. For LAC, this would only require a small investment of resources , but this position would be a strategic enabler in strengthening risk management arrangements and supporting the information needs of the management body responsible for senior management oversight responsibilities. Large organizations like Canada Revenue Agency use the CRO as a key implementation strategy to advance risk management maturity. Their large size is only part of the reason for the CRO strategy, the other reason is the significant challenge of developing common understanding across all branches and levels of the organization-this is a challenge for organizations of all sizes. Smaller organizations such as Passport Canada have invested in the CRO strategy recognizing the complexity of the common understanding challenge and the need for leadership.
Through conscious efforts LAC has become a risk aware organization, as demonstrated in its formalizing risk management practices in key operational areas, integrating risk into planning, and by investing in capacity development through training and guidance documents. However, it will likely be difficult for LAC to grow further in risk management maturity as it does not yet have an adequate set of risk management design and governance arrangements including a vision, framework and an implementation strategy to guide further investment toward risk management maturity. Key elements to more advanced maturity levels are yet missing, including assigned leadership, an oversight arrangement, sufficient support resources, and a policy clearly establishing the department's commitment to risk management (a key public service value) and setting out key principles, roles, responsibilities, processes and common terminology.
Without strengthening design and governance arrangements for management of risk, LAC will likely not be able to access key tangible risk management benefits such as ensuring the allocation of resources is proportionate to the level of risk and stakeholder perceptions and misperceptions about risks being effectively understood. These types of benefits are particularly relevant to organizations needing to effectively balance and re-balance growing delivery requirements and expectations with ongoing resource restraint.
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hype energy's blog
possessed by caffeine reviews hype energy
Thanks to Possessed by Caffeine who gave Hype Energy Organic a wicked review!
screaming energy reviews hype energy organic
Jason at Screaming Energy gives Hype Energy Organic the thumbs up!
world of energy drinks review
Great review from Milan at World of Energy Drinks. Hype Energy made it into his top 10 from the 750 drinks he has tasted!
hype energy makes waves
Thanks to Hype Energy for the wicked wakeboard! Check out the pics of me riding the waves on my new toy. More pics coming soon!
hype your skateboard
Jaime Southern has "Hyped" his skateboard! How cool is that?

subset: commoncrawl


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13W/30W 802.3af/at PoE PD with 2-event classification, ATdetect and Integrated DC-DC Controller
* NOTE - AS1138 recommended for new PoE PD designs.
The AS1135 is a single-chip, highly integrated CMOS solution for Power over Ethernet (PoE) Powered Devices requiring input power of up to 30Watts. Applications include Voice over IP (VoIP) Phones, Wireless LAN Access Point, Security Cameras, WiMax Terminals, Point of Sales Terminals, RFID Readers, Thin Clients and Notebook computers.
The AS1135 integrates input Surge Protection, a digital PD controller, and a low-emission DC-DC controller. The AS1135 implements all the physical layer Powered Device (PD) functionality as required by the IEEE® 802.3af-2005 and IEEE® 802.3at standards. This includes 2-event classification, Type2 PSE detection indicator (ATDET) in addition to PD detection, under-voltage lockout, and hot-swap FET integration.
The AS1135 has been architected and designed to address both EMI emission concerns and surge/over-voltage protection in POE applications. The AS1135 implements many design features that minimizes transmission of system common-mode noise on to the UTP. On-chip integration of surge protection provides faster ressponse to surge events and limits stray surge current from passing through sensitive circuits, such as the Ethernet PHY device. The device is designed to provide a safe low impedance discharge paths directly back to the earth ground, resulting in superior reliability and circuit protection.
By using high-volume standard CMOS technology, Akros enables its customers to implement higher performance PoE devices with low cost and a small footprint.
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Block Diagram
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This program is a structured and progressive sequence designed to train the pre-professional dancer from ages 8 to 18. Instruction includes Ballet Technique, Pre-Pointe or Pointe, Repertoire and Variations, Character, Contemporary, Jazz and Pas de Deux. Students in this program are expected to perform in the Spring Concert.
This program offers students the possibility of taking ballet once or twice a week for a more flexible program. Students in this program may not have the opportunity to perform in the Spring Concert.
This program offers classes to young children from 18 months to 8 years old. Classes offered are Me & Mum, Me On My Own, First Steps, Music & Movement, and Pre-Ballet 1-3. Children can begin ballet classes at age 18 months in the Me & Mum class which is taken with their mothers. At age 2, students can opt for Me On My Own, a transition class with their mothers for the first half of the year. At age 3, students may enroll in First Steps which is the first class that performs in the Spring Concert. First Steps and Music & Movement meet for 45 minutes, one time per week. Pre-Ballet 1, 2 and 3 meet one time per week for one hour. Students advance to the next level depending on their progress and are eligible to move to the Pre-Professional Program or Open Program at age 8. Students in the Children's Program are expected to perform in the Spring Concert.
This program offers classes in Modern, Character, Theatre Dance, Boys Class, Jazz and Tap. Classes are one hour long and held once a week. Pre-Professional Program dancers are strongly encouraged to enroll in many disciplines of dance. Modern, Character, and Jazz levels 3 and up are by audition only unless student is already enrolled in the Pre-Professional Program. Students in the Dance Program are expected to perform in the Spring Concert.
Adult drop-in ballet classes are offered throughout the season and during the summer. Classes are offered at an individual rate or at a discount with a Ten-Class Card.
Click here for more information on Adult Classes.
Summer 2014 offerings include the annual Summer Intensive, Adult classes and fall preparation week.
Click here for more information.
The Academy of Nevada Ballet Theatre's Policy on Student Advancement
Each student is an individual who will progress at his or her own pace through the ballet levels and syllabus. It is important for parents and students to understand that, unlike academic schools, remaining in the same level from one year to the next is not an indication of failure but rather an aid in attaining the ultimate goal of progressing and mastering the technical standard of the different stages of the syllabus. Students are carefully evaluated. The Academy reserves the right to place any student in any level throughout the year. It is a disservice and potentially dangerous to expect a student to perform exercises for which they are not muscularly strong enough or adequately prepared. At the same time students with exceptional awareness of the fundamentals and technical strength, will have the privilege to progress at his or her optimal pace.


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text: Features this week include Memorial Day Services, the Faulk County Unit of the American Cancer Society will feature "Survivor" finalist Holly Hoffman as keynote speaker; Joel Price was chosen "Outstanding Citizen" by the Faulkton Area Lions Club and six FHS track team members represented Faulkton at the State B Track meet; and more . . .


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Dimension FastScan™
World's Ultimate AFM The new benchmark for speed with highest resolution and performance The Dimension FastScan™ delivers, for the first time, extreme imaging speed without loss of resolution, l...read more
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This tip-scanning system provides measurements on both large and small size samples in air or fluids. With the FastScan you can achieve immediate atomic force microscopy images with the expected high resolution of a high-performance AFM, all in a single system. Whether surveying a sample scanning at >125Hz to find the region of interest, or scanning for detail at 1-second per image frame in air or fluids, the Dimension FastScan will redefine your AFM experience.
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Usher Slams Tameka Foster in Court, Sheds Tearsby Hilton Hater at .
Usher took the stand yesterday in the custody trial brought on by ex-wife Tameka Foster - who has accused the singer of drug use and demanded the use of his mansion - and broke down in tears.
Usher quoted his ex as threatening: "I'm gonna kick your ass. Bitch get out of the car. How dare you bring this woman into my subdivision in my house?" and added:
"She continued to spit. At this point she pulled the door open, tried to swing at her."
Foster herself has admitted under oath that she told Usher "I will f-ck you up," while Usher said here Tameka hit him and threw a plate of food at his car while he and his unnamed girlfriend drove away.
Later in his testimony, meanwhile, Usher responded to photos of him partying in Europe and allegations by Foster's attorney that he's an unfit parent by breaking down in tears.
TMZ sources say Usher admitted to marijuana use, while an objection was made to the topic of ecstasy - and the artist didn't give a clear response to whether he had ever been with his children while under the influence.
The custody trial continues today.
From Around the Web
More From The Hollywood Gossip
Bryan Singer: Michael Egan Timeline, Selective Memory Don't Add UpBryan Singer is firing back at sexual assault accuser Michael Egan, saying he was not even in Hawaii during the period he allegedly raped him.
Michael Egan, Bryan Singer Accuser, Alleges "Numerous" Rapes By Hollywood MogulsMichael Egan, the man suing X-Men director Bryan Singer for sexual assault, says he complained of similar behavior from Hollywood moguls in the past.
Jeremy Bieber Accused of Kung-Fu Kicking Alicia Wadden, Breaking Her JawJeremy Bieber has been accused of breaking a woman's jaw. Read on for the ugly details.
Bryan Singer, X-Men Director, Sued for Molesting Teenage BoyBryan Singer is facing a lawsuit. He's accused of molesting an underage boy many years ago.
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No one is perfect rather its phyiscal or spiritual. Young women marry not to attactive men all of the time. People need to stop referring to as ugly and old. She is neither one. Its hard to have a relationship when you are in the public eye. Im sure they did their best and made some mistakes along the way. Leave them alone.
This is a bunch of FUCKERY! U ppl can not make assumptions about other ppl's problems based on ur own experiences. I know a momma who treats her son like he's her husband, no woman was good enough for him. I'm not saying that's the case with Usher's mom, but I'm just saying not all moms have their kids best interest at heart either. Tameka is obviously hurt over the break up, that being the case Usher did not have to rub it in her face like that.
All I can say is wow... I know this girl is still hurting from the fact that they are not together anymore but I don't think I would take my kids through this kind of mess. The only people that suffer in the end are the children, trust me I know because I lived it dealing with some else baby mama drama. They both have to live their own lives and come to an understanding about these children and she needs to get her own money and stop being greedy. On the drug issue, I have a lot of respect for Usher, so I hope he is not doing drugs of any kind because it just leads to turmoil.


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August 16, 2008
Overestimating Your Interest in Flooring at This Hour of the Morning
So this explains why I am sitting here with my under-eye bags perched on my cheek-tops, drinking instant orange-flavored cappuccino (predominant flavor still "instant coffee") and feeling sullen. It does not explain why Elizabeth is up, walking up and down the stairs and singing TMBG's Never Go to Work. Elizabeth doesn't like to miss out on any action, so she's got some sort of monitoring device on me that woke her up just as I sat down with my mug, thinking, "Well, it'll be fun to play on the computer for awhile, anyway."
Er, not that every moment with her isn't a treasure and a joy. But at 5:30 a.m. I'm scheduled to be treasuring the beauty of her eyelashes on her rosy sleeping cheek, not the glory of her piping little voice full of ideas for my time.
I'm feeling more optimistic about the dining room floor. I'd been overwhelmed by too many choices, ranging from $1 a square foot to "why not just forget about your kids' education and have a nice floor instead?" a square foot. It was too much to consider. I don't feel happy until the options start narrowing. To make a wall comparison, I'm unhappy in the "Wallpaper, paint, paneling, beadboard, hay?" stage. I feel a little better but still stressed in the "Okay, I've decided, it's paint! But what COLOR?" stage. I don't perk up until I'm at the "Okay, PINK! Now which SHADE?" stage.
With the dining room floor, the first significant narrowing occurred when I chose fake wood rather than fake stone or fake tile or real wood or real stone or real tile. The second narrowing occurred when I read the August issue of Consumer Reports ( <--- total lie: my dad read it and summarized it for me in an email), in which they'd rated the very sorts of floors we were considering. I love Consumer Reports, and they love Armstrong laminate. And so I love Armstrong laminate, and the only thing to decide now is which kind of wood will it be pretending to be?
I did a little research to find buying-location options ( <--- total lie: my dad did the research, including emailing me a map to the nearest store). The local store didn't have much Armstrong on hand, as it turned out (they can get it easily, but didn't have samples), so I went online ( <---truth!) and managed to arrange to have five samples of Armstrong fake wood sent in the mail to me. I knew you'd want to see, so I did one of those screen-capture things I have only just recently learned to do (hello, elementary school students! I see you zooming past me in computer proficiency!) Those links aren't clickable or anything---they're part of the picture. I know this, because I am tech-savvy. (Shut up, fourth graders.) If you click anywhere on the picture, though, you'll get to see it larger.
Feel free to weigh in! You know, as long as you remember that I am TIRED, and on a HAIR-TRIGGER with stress over this floor thing, and also that I chose those five from a pool of thousands and thousands and so clearly I LIKE them and the only issue is which one is BEST. So no "That looks like my cat barfed and then spread it out in a thin layer to maximize the Bare Foot Contact Zone"-type thing.
If you need to visualize, the dining room borders only the kitchen, which currently has actual bona fide linoleum (it dents! and has asbestos under it! and is supposed to be WAXED!) ( <---notice use of words "supposed to be," indicating lack of compliance) in a small pattern of red/orange/gold/brown squares and rectangles, classic 1960s. We'll be replacing that eventually, but probably not for a few years. On the other side of the kitchen, the rest of that whole floor of the house is oak hardwood we don't take care of so it's scruffy.
Pay-it-forward updates:
My Life is starting a new contest.
Alice's Wonderland is showing the giftie she got (she gots a loop!).
64 comments:
- Fiona Picklebottom said...
My favorite is the Yorkshire Walnut, but I don't know how it would look right up against oak hardwood.
- Aug 18, 2008, 8:04:00 AM
- Maggie said...
Excellent choices! I think that my favorites are the second and last ones, but I tend to favor lighter flooring.
I can't wait to see photos of the dining room once it's all finished!
- Aug 18, 2008, 8:05:00 AM
- R. said...
I'm a big fan of the wide plank style. I would go with the maple, it's a nice colour, too. If not the maple, the olive. And then, in descending order of preference: Italian Walnut, Yorkshire Walnut, Black Walnut.
- Aug 18, 2008, 8:45:00 AM
- Mommy Writes said...
I like the Black Walnut; it just seems to glow a little bit. My 2nd and 3rds would be the Italian Walnut and the Yorkshire Walnut. I guess I like Walnuts.
Is there any wood furniture in that room?
- Aug 18, 2008, 8:49:00 AM
- Erica said...
I really like the Walnut varieties. They seem less "fussy" and "shiny clean."
- Aug 18, 2008, 8:53:00 AM
- Kelsey said...
I like the Yorkshire Walnut, you're welcome!
- Aug 18, 2008, 8:54:00 AM
- Angie said...
Ok, I like the maple, mostly because it seems to have less texture to it.
- Aug 18, 2008, 9:00:00 AM
- aibee said...
My love for the maple and the olive is interchangeable and is wholly dependent on your own decor.
Which I know nothing about.
So I'll just have to marry them both.
- Aug 18, 2008, 9:01:00 AM
- edbteach said...
I like the second sample and the last sample but I think the last sample might be too light and show dirt too easily. So, my vote is for the second sample!
- Aug 18, 2008, 9:04:00 AM
- Linda said...
I like the walnuts, any of them. I think the different shades of brown are fun.
We have something like the last one (light) in our house and it doesn't show dirt any more than any other wood, IMO. It also coordinates easily with any wall color.
- Aug 18, 2008, 9:09:00 AM
- Shelly Overlook said...
I'm a fan of the walnuts - Italian and Yorkshire in particular.
- Aug 18, 2008, 9:11:00 AM
I add my vote for the walnuts. They look like they could go with a variety of different wood colors--which might come in handy when you decide to redo the kitchen.
- Aug 18, 2008, 9:18:00 AM
- Fine For Now said...
I like the Black Walnut, it has an interesting two-toned theme going :)
- Aug 18, 2008, 9:28:00 AM
- Mrs. M said...
yorkshire walnut or the antique
- Aug 18, 2008, 9:37:00 AM
- Kristi said...
I like the maple because of the wide plank and because it's not too dark. I also think the color would look decent against your old linoleum. Can't wait to see what you choose as I like them all.
I have the same trouble with sleeping - and lament it constantly in my posts - and the "getting up early so you will pass out at the end of the day" has worked better for me than anything else I've tried. Also, this time of the year isn't exactly condusive to quality sleep. Good luck.
- Aug 18, 2008, 9:52:00 AM
- Leticia said...
I really like the 1st 3...Yorkshire Walnut probably my fave.
- Aug 18, 2008, 9:55:00 AM
- Steph the WonderWorrier said...
The Black Walnut is appealing to me the most; but I also like the Olive because the lighter colour would be nice and bright. So those are my two votes! :-)
- Aug 18, 2008, 9:56:00 AM
- Jess said...
I love them all, especially the second and the last. Good choices!
- Aug 18, 2008, 9:56:00 AM
- Tracy said...
yorkshire and italian walnut are my favorites. After you are done there, can you come finish helping me (or just do it because I seem incablable of deciding) with my remodel choices??
- Aug 18, 2008, 10:03:00 AM
- jen said...
I vote for the wide plank maple with the black walnut coming in a close 2nd. Any of these will look great though - fake wood is a wise choice!
- Aug 18, 2008, 10:11:00 AM
- fairydogmother said...
I don't know which one I like because I'm having sleep issues too, which kind of leaves me unable to make decisions about anything, and long story short: they all look good to me.
I've been up since 3:00 am today. Again. I'm currently annoying the dog with my typing on the laptop. He keeps opening his eyes and giving me these deep "I'm trying to sleep here" sighs. Preachin' to the choir, buddy.
- Aug 18, 2008, 10:11:00 AM
- -R- said...
I like all your choices.
What color are your baseboards and other trim? I think you should either match the color of the other wood or choose something very different. Otherwise, it might look like you tried to match and failed.
Or maybe when you put in wood flooring, it comes with baseboards that match? If so, you can ignore everything else except that I like your choices.
- Aug 18, 2008, 10:22:00 AM
- Mommy Daisy said...
Yikes on the lack of sleep thing. I've been off too...seems like all summer. Then last week I was up late watching Olympics. Now I'm all messed up. I keep thinking that I, too, need to get up earlier at a certain time each day. But....ugh.
ANyway, I really like the MAPLE option that you have there. I like the lighter look of Maple. And that's the only reason why. Good luck.
- Aug 18, 2008, 10:22:00 AM
- Amy said...
I really like the black walnut.
- Aug 18, 2008, 10:26:00 AM
- Klynn said...
Delurking to suggest the Black Walnut. We have a Brazillian Cherry laminate in our house that has the same multi-shade mixed board look (and it's gorgeous, if I do say so myself...and I do). It makes adding various wood furniture pieces a breeze. Because there are varying shades in the flooring, almost any other type of wood will look fine with it. Good luck.
- Aug 18, 2008, 10:40:00 AM
- Alice said...
i like the black walnut. i like the 2-tonedness, and it seems easier to match things to AND harder to see dirt on because of the varied colors :-)
- Aug 18, 2008, 10:45:00 AM
I like the wide one, the black walnut and the italian walnut. Just sayin.
- Aug 18, 2008, 10:45:00 AM
- skiplovey said...
I like the Maple antique wide. It's a moderate tone (hard to know without seeing pictures of the room) so it'll blend with a lot. Plus it's not too light so it'll mask dust, not that you don't constantly sweep or anything but I certainly don't and I like a little bit of flexibility in that area, ahem.
- Aug 18, 2008, 10:46:00 AM
The maple is perty. So is the olive.
- Aug 18, 2008, 10:56:00 AM
- d e v a n said...
I like 3, unless you like a lighter wood. Then I say 5. I guess it depends on the color of your furniture, if it's wood and etc.
Still, I like 3 best.
- Aug 18, 2008, 11:12:00 AM
- Not Your Aunt Bea said...
Italian or Black walnut.
- Aug 18, 2008, 11:17:00 AM
- Shannon said...
Italian Walnut.
Do it, I triple dog dare you.
- Aug 18, 2008, 11:21:00 AM
- Little-Bit said...
I like the Balck Walnut. But I bet it is the most expensive one. That's just how i roll.
- Aug 18, 2008, 11:23:00 AM
- Bird said...
I like the black walnut.
- Aug 18, 2008, 11:44:00 AM
- Swistle said...
So far, no other furniture in the room. Or, rather, we have a 1970s dark brown pine table and chairs that we'll be using at first, but plan is to eventually get a new table/chairs and also a sideboard and/or china cabinet---so we can base that wood choice on whatever floor we choose now.
- Aug 18, 2008, 11:44:00 AM
- Marie Green said...
I can also get really overwhelmed with things like this, but then I get over that hump (probably the same momentum issue I have with cleaning, housekeeping, being motivated). Once I start making decisions, each following decision gets easier.
I like the black walnut best.
- Aug 18, 2008, 11:52:00 AM
- Swistle said...
Oh, and the walls will probably be white, the very-tiny-bit-of-yellow type of white.
Baseboards and trim---oh dear. I hadn't thought of baseboards and trim. Medium brown, I think. When we did our downstairs, my dad mixed a color of stain that was not too startlingly different from the dark 1960s brown of the rest of the house, but was lighter and warmer (more orange). Probably we'd do that in the new dining room, but because he can mix it to get what we want, he can tweak it to look better with whatever floor we choose.
- Aug 18, 2008, 11:53:00 AM
I didn't know you were supposed to wax linoleum. I HAVE linoleum. I have ALWAYS had linoleum.
Your kitchen linoleum sounds awesome by the way; keep it! :)
ANYWAYS. I like all the Walnuts. I'm not sure why, but they do seem like they "hide the fake" better, so there's that.
- Aug 18, 2008, 12:00:00 PM
- gingermaxim said...
The first, Yorkshire Walnut, is my favorite. But they are all pretty and you cannot go wrong.
- Aug 18, 2008, 12:02:00 PM
- staci said...
I like the very last one. When we put laminate in our house we used something close to the third picture... and regret it a little bit because it looks a little "busy"... but the laminate is beautiful and so easy to care for.
- Aug 18, 2008, 12:40:00 PM
- Dr. Maureen said...
My ranking:
Black Walunt
Yorkshire Walnut
American Duet
Italian Walnut
Good luck. These decisions are SO STRESSFUL. But the good news: Whatever you get, you will like it because it will be 100x better than your old floor. (I'm extrapolating from my experience; possibly your current floor is not the disaster that was my old floor, so maybe it will only be 10x better.)
- Aug 18, 2008, 1:12:00 PM
- Bea said...
My interest in flooring cannot BE overestimated. The only time I stop thinking about floors is when I start thinking about paint (which is a lot, actually, but still).
I love the second one, the maple. Yum.
- Aug 18, 2008, 1:13:00 PM
- Bea said...
Oh, and linoleum is making a comeback, by the way. You can still find it, though not as easily as vinyl, and some people prefer it because it's a natural substance (made from linseed oil).
- Aug 18, 2008, 1:16:00 PM
- Bunny said...
#2. The end.
Also: nothing bugs me more than a child being up during my early morning alone time. Grrr.
- Aug 18, 2008, 1:17:00 PM
- SP said...
I just ordered rug samples for my living and family rooms so I completely understand your dilema. For the record, I like them all.
Also, stop by my blog, there is a surprise there for you.
- Aug 18, 2008, 1:27:00 PM
- desperate housewife said...
I like the first and last one, depending on what color wood table/chairs will be used in the dining room. I like the color of the last one better (I'm pretty sure it's the same thing we have in our kitchen, actually) but the first one seems more like YOU to me. It has character.
- Aug 18, 2008, 2:31:00 PM
- Kristine said...
I like the black walnut best, followed by the Yorkshire Walnut. The Italian walnut is ok too, but the other two look too perfect in color tones, and therefore will look like wood-looking vinyl - which scream trailer house to me, which I'm guessing is not what you're going for.
Sorry...I'm kind of stongly opinionated about wood flooring.
- Aug 18, 2008, 2:41:00 PM
- Julie said...
I like the Yorkshire Walnut because it looks like the inside of a tree. Not reason enough to select it, but there it is.
- Aug 18, 2008, 2:46:00 PM
Yorkshire Walnut - the 1st one.
- Aug 18, 2008, 3:37:00 PM
- McWriter said...
My first like was #5, b/c it looked smooth and clean. Then, my more reasonable self leaned toward #3 b/c it will show less mess. And I'm messy. So, if it were me, I'd go #3. I think is says both "funky and modern" and "so clean you could eat off of me (but don't look too close)".
- Aug 18, 2008, 4:38:00 PM
- Miss Grace said...
I like the walnuts.
- Aug 18, 2008, 4:59:00 PM
- Jessica said...
I love the Olive. I can picture what a floor with that would look like overall quite easily, without having to worry about patterns that may or may not emerge once it was installed.
- Aug 18, 2008, 6:59:00 PM
Yorkshire! Yorkshire! Yorkshire! =P just my two cents... now I'm going back into hiding =P
- Aug 18, 2008, 7:19:00 PM
- Amy said...
I like the Yorkshire Walnut!
- Aug 18, 2008, 7:39:00 PM
- Clink said...
Oh my goodness I am totally late to the personality test post so I am weighing in on flooring...
I like the black walnut :)
Oh and I love that TMBG is sung in your house at 5am...that makes it almost worth being awake.
- Aug 18, 2008, 8:00:00 PM
I totally bought the maple for my house last week. And I had no idea about Consumer Reports. And I can now report that you have officially made my day. Now I just have to wait two long months until my brother-in-law can put it in. He's a carpenter, and my husband is...how can I say this...not handy. He'll help, but at least he'll have supervision.
- Aug 18, 2008, 10:01:00 PM
The black walnut caught my eye.
Now there is a sentence I've never typed before.
Followed by the other walnuts.
But the black walnut is coolest.
- Aug 18, 2008, 11:12:00 PM
- andrea said...
I'm loving the walnuts. I think my No.1 choice has got to be Yorkshire Walnut. NICE. BTW, all of these I like much better than that last batch of samples you posted a few weeks back. Really nice.
- Aug 19, 2008, 2:52:00 AM
Hee! Hee! As an elementary computer teacher, I loved your technology references :)
- Aug 19, 2008, 5:44:00 AM
I love the maple. I love it so much it makes me want to rip out the completely real and newish hardwood flooring in my own house.
- Aug 19, 2008, 12:37:00 PM
- MaryB said...
If the photos are fairly true representations, then I like the Yorkshire walnut!
- Aug 19, 2008, 3:47:00 PM
- MaryB said...
Also, I think it would be hard to overestimate my interest in flooring, or in anything at all HGTV related!
- Aug 19, 2008, 3:50:00 PM
- Sam said...
I like the black walnut!
Thanks for introducing me to the They Might Be Giants video podcasts - I almost bought the CD/DVD the other day, but held off since I hadn't heard anything and didn't want to get stuck with something I wouldn't like (though I'd read rave reviews all over the Internet). I LOVE IT. I pretty much refuse to listen to kid music that sucks, and this stuff is SO GREAT. Just the thought of Elizabeth singing that song? Makes me laugh.
- Aug 21, 2008, 9:11:00 AM
- getdone said...
I have laminate flooring in my house. Everyone thinks it is real wood though. It is super easy to clean as well. All I do is use a Swiffer wet.
- Aug 23, 2008, 11:01:00 AM


text:
Nordic Components Magazine Tube Extension Assembly Mossberg 590, 930, 935 12 Gauge 5-Round Matte
Product #: 116181 Nordic Components #: EXT-MB-12-5
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Nordic Components' Magazine Extension Tube Assemblies allow shooters to increase the ammunition capacity of their shotgun for use in action shooting competitions such as 3 Gun, for home defense, or for hunting. Installation can be achieved in just minutes with a few hand tools, and since no permanent modifications to the host firearm are required it can be easily converted back to its factory original configuration if desired. Nordic's shotgun tubes are precision machined from 6061 aircraft aluminum tubing for light weight and strength, while their replacement magazine tube nuts are designed to closely conform to the OEM part's general style and size for greater compatibility with different factory and aftermarket forends. This complete assembly includes a magazine extension tube, extension tube nut, standard size end cap and magazine tube spring.
Technical Notes:
Technical Notes:
- Compatible with Mossberg Model 590, 930, and 935 shotguns in 12 Gauge only.
- Plus 1 capacity tubes have a fixed end cap (not removable like plus 2-8 round capacity tubes).
- Manufacturer highly recommends the use of a barrel clamp (Product # 552414 or 352914) for stabilization on any extension tube with a capacity over 5 Rounds. The use of a Nordic Components Low Drag Teflon Magazine Follower is also recommended (Product # 660691).
- To determine the maximum length of the extension tube you'll want to use on your shotgun, measure the distance from the front of the barrel lug or forearm to the end of the barrel.
- All extension tube assemblies come with an oversize magazine tube spring that must be trimmed to the appropriate length for the selected tube size. With the tube installed on the gun and end cap removed, insert the magazine tube follower and spring. For proper spring tension and cycling, trim the spring's length so that NO LESS THAN 12" of it is exposed from the end of the extension tube with the end cap removed.
|Approx. Length Added
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WHAT STANDS OUT? Here's a list of things that stand out with the AXO Compression/Team Issue Jersey.
(1) Concept. It is a proven fact that keeping muscles warm is beneficial for increased performance and comfort. Additionally, a small amount of compression helps blood flow through the capillaries. Motocross isn't the first sport to use the muscle compression concept; however, AXO is the first gear company to combine a compression shirt with a motocross jersey. It is also the first company to sell a two-piece jersey. Part one is the skintight, long sleeve, Lycra and Spandex Compression jersey. Part two is the Team Issue vest, which is basically a basketball jersey that you wear over the Lycra undershirt.
(2) Performance. The MXA test riders were divided. Half of the test riders felt like their muscles were less fatigued and recovered faster. The other half felt uncomfortable in the skintight jersey. However, all test riders agreed that on a cold day the AXO Compression jersey was much warmer than a conventional loose-fitting jersey. Of course, the corollary of that benefit was that on warm days it was hotter. AXO's Lycra undershirt has mesh sides to allow air in (and the Team Issue vest is sleeveless).
(3) Sizing. The snugger the better, but not to the point of cutting off circulation. MXA test riders who tipped the scales at 175 pounds wore a large, while those at the 200-pound mark chose extra large. The undershirt part fit well, although riders with muscular forearms complained that the sleeves were too tight. Unlike many other competing compression shirts, the AXO jersey is long enough to tuck into riding pants without sliding upward during a moto. Silicone gripper strips on the base of the jersey help it stay put.
(4) Choices. AXO's Compression jersey comes in one color (white), but it coordinates with four different Team Issue vest colors (red, blue, black or blue/yellow). Test riders enjoyed the creative two-piece jersey (and on cold days many test riders took to wearing the AXO undershirt even when they wore another brand of gear.) You will be shocked to find how much warmer your body will stay with this AXO Lycra Compression shirt on.
WHAT'S THE SQUAWK? Every MXA test rider hated wearing the jersey in hot weather. This is a cool-weather shirt.
We were impressed with the performance gains (in terms of warmth and muscle fatigue). On a cool morning in Wisconsin, this would be a five-star product. On a hot day in Florida, however, this is a two-star jersey. For riding conditions that fall between the extremes, we gave it three stars.
- Print Magazine
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ATV Action
WARNING: Much of the action depicted
in this magazine is potentially dangerous. Virtually all of the
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safety gear.


text:
He promised Showtime, but who knew he was talking about the opposition? In fact he promised a lot, and has yet to deliver anything.
And what does it say about someone who doesn't learn from his own mistakes? He couldn't find common ground in New York with Carmelo Anthony, and it hurt him. Here he goes again with Gasol.
Depending on whose day it is to be ripped, Kobe is the Lakers' problem, or Gasol, or this week it's Howard.
But isn't the problem the guy who is being paid to get the most out of each one of them?
Yet it's unclear whether he even communicates with them.
If Howard is playing like a dog against Chicago, as it appeared Monday, and pouting because he's not getting the ball, where's D'Antoni?
Why isn't he in Howard's face? Or throwing an arm around him and expressing understanding?
I have spent time with Howard, and there is one thing very obvious about the big guy: He wants to please everyone.
If you are the head coach of the Lakers, isn't it your job to understand that and use it to the Lakers' advantage?
How have we gotten to the ridiculous point in which the question is already being asked about whether the Lakers should trade Howard?
Two bad games in a row, and all of sudden the prevailing opinion around Lakerland is Howard won't be back after the season.
That's nuts.
Howard is still on the mend, and halfway through the season everyone is just guessing.
If this season continues to go awry, a better question might be who would you rather see return? Howard, Gasol or D'Antoni?
The Lakers will owe Mike Brown and D'Antoni a combined $14 million after this season if they elect to hire another coach.
Does Howard return with D'Antoni in command?
If not, does Gasol move to center and play with zest for a coach who has already eviscerated him?
There's no way Howard gets traded before the Feb. 21 deadline.
Why would a team trade for Howard without him first agreeing to extend his contract? And why would he do that with the leverage swinging his way this off-season?
And why would a team trade for a guy who is still trying to overcome back surgery?
The Lakers can't trade Gasol if they believe Howard will leave at the end of the season.
So these are your Lakers this season, and maybe for some time to come. Thus, my text to Jim Buss on Tuesday afternoon: "Time to call Phil?"
I have yet to get a response.


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Athletic Javelin
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An athletic event that dates way back to the Olympic Games in Greece B.C. According to the legend, Hercules was the very first javelin thrower! Instructions: Tap 'N' & 'M' alternately to build speed.. Press 'Z' to lower the tip of the javelin that otherwise drifts upwards. Finally, press 'A' to initiate the throw.
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The Bazaar by José Andrés
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Private Dining
The Bazaar by José Andrés
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Reviews ›
465 S. La Cienega Blvd.
Los Angeles, CA 90048
Beverly Hills
Getting there ›
Tapas / Small Plates
$31 to $50
More Details ›
The Bazaar by José Andrés Details
Dining Style:
Casual Elegant
(310) 246-5555
Hours of Operation:
Bar Daily from 5:30pm, Dinner Daily from 6pm
Payment Options:
AMEX, MasterCard, Visa
Tapas / Small Plates, Spanish, Latin / Spanish
Executive Chef:
José Andrés
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cafe, Counter Seating, Entertainment, Full Bar, Gluten-free Menu, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Wheelchair Access, Wine, Wine Bar
sbe Catering offers The Bazaar's award-winning Spanish cuisine by James Beard award-winning chef José Andrés at any location, for intimate dinners at home, meetings at the office or elaborate parties just about anywhere. Customize your event with tray-passed service, seated dinners or chef's stations. sbe Catering can do it all! Visit sbe.com/events or call 323.525.2400 to plan your event today.
Tarot card reader on Friday and Saturday nights.
Special Events & Promotions:
From intimate to grand, let sbe Events + Catering plan your perfect event at The Bazaar. The Bazaar accommodates up to 675 guests with design by Philippe Starck, on-site and off-site catering, custom menus by James Beard award-winning chef José Andrés, and premium mixology and specialty cocktails. Visit sbe.com/events or call 323.525.2400 to plan your event today.
Getting there
Cross Street:
San Vicente Blvd.
Parking Details:
The valet is a flat fee of $14.
A word from The Bazaar by José Andrés
The Bazaar by José Andrés is a vibrant mix of sophisticated cuisine and playful lounge spaces where dining transcends into fête extraordinaire. Experience a collection of magical dining experiences, entwined in a modern-day, European-inspired "indoor piazza" -- savor pioneering culinary creations,
delicacies from roving carts and delicious libations by James Beard Award-Winning Chef José Andrés. Enjoy delightful visual surprises at every turn, courtesy of world-renowned designer Philippe Starck. And shop the inspired retail selections curated by design vanguard Moss, woven throughout the space. The Bazaar has received four stars from the Los Angeles Times, was a finalist for the James Beard Awards' "Best New Restaurant," and has been named Esquire Magazine's "Restaurant of the Year" and Zagat's "Top Newcomer."
Opening at
SLS Las Vegas Hotel & Casino
, Labor Day Weekend!
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Awards voted by OpenTable diners
Diners' Choice Winner
Fit for Foodies
Diners' Choice Winner
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Diners' Choice Winner
Vibrant Bar Scene
Diner Reviews
We loved it. Each dish was
amazing and it was like having an 8 course meal delivered with perfect timing. I would ho back in a second. "
Dined on 4/14/2014
I love the food here so much. My
absolute favorites are the caviar cone, the Philly cheesesteak, the shrimp with guindilla pepper, the Brussels sprouts with lemon puree, salad with Apples, walnuts, & manchego cheese, the Jicama wrapped Guacamole, and Tortilla de patatas - 63 degree egg. "
Dined on 4/16/2014
The Food is excellent. Innovative
and great. The waiters are average and try to push sales which I don't like. Like most of the so called inn places they overheat and get sloppy. High price for an average food experience."
Dined on 4/13/2014
had a great night, except we had
to wait an hour for our reservation (9:30 seating for an 8:30 reservation). the restaurant succeeded in compensating with additional tapas (their choice not ours, but very good nonetheless)."
Dined on 4/12/2014
What's the point of a reservation
if you arrived and checked in 15 minutes early, was told to wait at the bar, sat for an hour without any service, and finally after numerous complaints and watching people who arrived after us getting free champagne and getting seated before us, we got 8 dishes that in no way represent good Spanish food (having dined in Barcelona and Valencia for years). If you don't know the hosts personally or eat here regularly, you're in for a long wait for absolutely mediocre food."
Dined on 4/12/2014
Entertained visiting foodie San
Franciscans with dinner at The Bazaar. Hadn't been in a year and hoped the place was still a stellar experience. It was. Couldn't have been better, my guests raved about it (and they don't do that easily) and this on a Saturday night no less, it was crowded, of course, but we were never rushed. I never write reviews but this experience merited it. Paulie, Los Angeles"
Dined on 4/12/2014
This was the most amazing dining
experience of my life. The drinks were magical, the food innovative and delicious and the atmosphere fun. We started out with a nitrogen-frozen drink, a cotton candy drink and a smoke and fire drink and it only got better from there. Just when we thought the experience could not improve and we asked for dessert menus, we were escorted to our new table in the "dessert room" in which we were told to peruse the candy county and make our selections. It was expense and loud but it was a perfect fit for a special night out. The service, which in restaurants like this could be snooty or pretentious, was wonderfully attentive. Our server answered all of our (copious) questions with humor and made us feel welcome."
Dined on 4/12/2014
Incredible food. Highly recommend
the shrimp paella, philly cheese steak, squash soup, and the salad with liquid mozzarella. Caviar cone was great but I think I'd rather put my $9 towards a more substantial dish. I think you could get by with 2 dishes per person, we did 3-4 per person and were fairly full - definitely depends on the dishes you get though. Service was great, though they were a little pushy at times trying to oversell. For instance, we insisted on only one bottle of sparkling water, but they continued to bring new bottles and charged us for each. And twice when ordering the waiter "strongly recommended" we get more dishes. For someone who has never had tapas before, I can see why you would want that though."
Dined on 4/11/2014
I came here last week to celebrate
a friend's birthday in a group of 8. We arrived a little late for our reservation and lost our table, but they were able to seat us at another table on the patio. The service was great for the most part, and the server did a good job spacing out the food so that they didn't all arrive at the same time. The food was amazing, but all came in very tiny portions! So, be prepared to spend a lot of money if you're looking to leave this place full. Each small plate was around $10, with some going up to $20 or $30. They were all only a few bites worth of food, but incredibly flavorful bites. The drinks were good as well, but the cocktails were also pricey at $17 each. Recommend for special occasions."
Dined on 4/5/2014
Good food, nice ambience, but
servers more interested in turning the table over than making it a culinary experience to savor!"
Dined on 4/9/2014
Excellent service Food a tad
better than average Far too costly Wine list (Spanish) very good though far in excess of 2 1/2 times cost Clientele seemed overly anxious to adopt a Eurotrash personna"
Dined on 4/5/2014
The food was very good. I felt
that the portions were very small and the prices are very high. We left there still hungry."
Dined on 4/4/2014
This is the third time I've dined
here and everything was great until it was dessert time. The server accidentally knocked over the tea pot (french press). Luckily we were far enough that it just splashed a little on our legs. I hope the server is ok care he got a direct hit on his leg. The staff was very apologetic offering us first aid and gave us a 10% discount for the trouble. I still rate this place one of the best restaurants in LA."
Dined on 4/5/2014
Greatest experience I have ever
had at a restaurant"
Dined on 4/5/2014
Amazing food. Somewhat overpriced,
but some of their signatures are out of this world. Try the yellowtail, and try the philly cheesesteak! The dessert with the brioche ice cream, and the one with olive oil ice cream and grapefruit were phenomenal. Service was fantastic."
Dined on 4/4/2014
Genius food, so inventive and
excellent use of molecular gastronomy. Loved everything! A group of 3 or 4 is perfect because most plates have 3-4 servings."
Dined on 3/15/2014
My friends and I went there to
celebrate 4 birthdays together and we had so much fun! The food was fantastic and it was a true dining experience. We all loved it!"
Dined on 3/30/2014
Went with coworkers, had a blast.
Food was fantastic, service was superb!"
Dined on 3/27/2014
What an experience. Great
food...caprese, guacamole wrapped in hicama, beef cheek and philly cheese steak OH MY! I will definitely be going back...again and again and again. OH and did I mention the cocktails? Salt Air Margarita and Jasmine Pomegranate Margarita deeeelcious! Service was good, ambience very cool but the food is what I'll be going back for!"
Dined on 3/28/2014
If you want to relax at dinner
this restaurant is not for you. The food was good. The server was sweet. After waiting extended time for the bottle of wine we ordered she finally stopped by our table to inform us her sommelier was "trying to find the bottle of wine" we ordered. The food was served one plate at a time, even though my husband and I ordered our own separate choices. The 'music' was loud and agitating. It was an experience, but not a dining experience my husband or I would recommend to a friend."
Dined on 3/26/2014
Wonderful traditional tapas
combined with an assortment of modern "molecular gastronomy" tapas. A fun place to order and share, that's for sure. Top-notch cocktails made by true professionals. And higher touches are service that don't go unnoticed. A great place even for solo or business travelers. Sit at the dining counter and watch the chefs in action!"
Dined on 3/24/2014
The food was outstanding. I
recommend coming with a crowd so that you can try as many things as possible. With my group of 4 we were thrilled to taste so many delicious things. Service was mediocre at the bar, where it seemed the bartenders were more interested in their own gossip than service. I would skip having a drink at the bar and save room for elsewhere. I am not a fan of them holding your card through different areas of the restaurant. They took our card at the bar and carried it through to the dining room and patisserie. At the end of the meal they had lost our card - which put a huge damper on an otherwise lovely evening. It was finally found after 20 minutes of searching. Do not allow them to take your credit card!"
Dined on 12/17/2013
Being completely ordinary looking
women from Louisiana we were very apprehensive about how we could have been treated at such a high end celebrity hot spot, we were dead wrong! From the beautiful hostesses and our adorable waitress, we were treated just as special as we would imagine Julia Roberts would be! Beyond that, the food was phenomenal and a one of a kind experience for these small town girls! we ordered too many dishes to name all of them, but its safe to say the rabbit, quail, and caviar cones were at the very top of our list. We were in no way rushed to get through our choices and were treated with such respect when we asked to split the check. And icing on the cake was when we spotted 4 celebrities at valet!"
Dined on 3/22/2014
The food is awesome. (my favorite:
pan con tomate with jamon, philly cheesesteak!!! tortillas and the famous hot mousse chocolate!!!) The service & the decoration were great. It's definitely one of my favorite restaurant in beverly hills!"
Dined on 3/22/2014
This was our second visit. We
asked in advance for a quiet, private table and were accommodated. Our server, Ofi, was excellent. She was very attentive despite having several other tables, made excellent recommendations for food and drinks, and asked how we wanted the meal paced, and it was served exactly as requested. Her busboy was also very efficient and attentive. He brought clean plates and utensils between courses, and promptly cleared our plates when we were finished. Our server for dessert was also very helpful, and even sent us to a great place for brunch the next day. This was a 5-star experience."
Dined on 3/15/2014
Was very impressed w/ the food.
Pleasantly surprised that they granted my request to sit away from the middle of the room. Everything we tasted on the menu was fantastic w/ the exeption of the cauliflower couscous. Not tasty at all. Should probably take it off the menu. Really enjoyed the wagu beef cheeks, scallops, & chicken wings."
Dined on 3/20/2014
A fun cocktail - Nitrogen frozen
or cotton candy; New Olives and a molecular twist on Caprese Salad. And never forget the Philly Cheese Steak. Plus too may other things to mention. Order 6-8 course per person and you wont get to the dessert salon - which is a shame. A fun place if you have out of town guests or just plain love interesting food."
Dined on 3/17/2014
In line with other Jose Andres
spots like mini-bar this place rocks. From the innovative food presentation to just great flavors in the standard dishes as well. Oh it's pricy but worth it. The whole desert room idea is really great as well because you can lounge a bit more in a great art display type area. the back room Saam is fantastic as well and more intimate. This place is great and I try to stop in when I'm in LA."
Dined on 3/11/2014
Wonderful experience . . . yes,
it's pricey -- but you're paying for the entire experience, and they deliver. Tashia, our server was friendly, happy, but also let me and my better half have our 'moments' while we tasted a variety of fun! The small plates are flavor explosions, not meals unto themselves. Don't go if you like big portions, good 'value', or prefer to simply overconsume. But if you appreciate a refined experience, boy do they deliver. Thanks!"
Dined on 3/15/2014
A great experience! The cocktails
were amazing, lots of small one bite dishes with tremendous flavor. A bit pricey($750 + tip for 4 of us)...But we never really felt full. Don't go hungry :-)"
Dined on 3/14/2014
Love hate place. Must be willing
to experience new food. Know you may not like everything but it's only two bites. Good for group of 4 or 6 people"
Dined on 3/12/2014
Took 3 people, including one who
is difficult to impress and has nitrogen drinks a lot. All were incredibly impressed, still talking about the fabulous evening we had here. Expensive and worth it-- I feel like I get excellent value for the money because it is so showy, there is such a variety, the place is just fascinating to walk through. Portions are small, expect lots of wonderful bites rather than an entrée. We received excellent service, and we were wearing our non-trendy business casual clothes. Definitely going back."
Dined on 3/4/2014
Great food. Seating is nice but
not all seats. Some are uncomfortable"
Dined on 3/8/2014
I had the bagel and lox cone,
which was unexciting; the caviar cone, which was good but absolutely uninteresting; the cauliflower, which would have been good without the over abundance of raisins; the mozzarella and tomato salad, which was good but also nothing remotely special; and the Philly cheesesteak, which was the only item that was delicious. I also had the egg and potato dish, which tasted very good but the egg was raw - and I don't think it was supposed to be! I also tried the dirty martini, which sounded cool with the olive foam, but it ended up tasting basic and lukewarm. Plus the foam took up a quarter of the glass, so it was a short martini. If I went back, I would have the Philly cheesesteak only!"
Dined on 3/9/2014
Such a fantastic, fun and
delicious experience! Fantastic service and ambience that keeps you talking days and weeks beyond your meal! The food is so delicious and truly opens your mind to enjoying food on every possible level :-)"
Dined on 3/9/2014
Plan on sharing... but you only
get a bite or two per plate! It's very pricey.... so plan on laying out a lot, but it's worth it. The food is exquisite and so unique."
Dined on 3/9/2014
i heard about this place and
decided to check it out. i was surprised that the food was not that great. though some dishes were great and others were really bad. because it's tappas, we ended up with about 15 dishes between the two of us. yes, we are pigs. the drinks were strong, which helped the later dishes seem better. to add insult to injury, we paid 20 bucks for valet parking after dropping close to 400 for dinner."
Dined on 3/6/2014
A good server is critical in
guiding you through the menu. Our first night, he was excellent. Thoughtfully bringing out the tapas in a well executed timely fashion. Cold first and warm later. The ceviche avocado roll was my dish of the year indeed!!! Beautiful presentation throughout and wonderful flavors and textures all night long with very few misses. The second visit we sat in the noisy dark room with a seemingly unmotivated waiter and sampled 10 new tapas. Maybe a little too adventurous in choices or molecular gastronomy has its limits. Long waits between dishes and what waiter brings a ceviche as the last dish. He realized his errors and tried to make up for it with 3 complimentary tapas. Too late. Optimism prevails and I recommend."
Dined on 3/1/2014
This was my second time here. The
food was AMAZING as always, and I was excited because one of the specials was jamon croquettas. They were fantastic! Any time jamon iberico is involved, you know it is going to be spectacular. My only complaint was that I was stuck in traffic getting there and since we arrived more than 15 mins late, they sat us at the tapas bar. I would have had no problem with that, except that there were empty tables EVERYWHERE and I definitely should have been able to sit at a table. Tables that were empty when I sat down were still empty when I was finished. But since I sat at the tapas bar and talked to one of the cooks, I got to try what she was making. That was a nice perk. If you haven't yet, GO TO THE BAZAAR!"
Dined on 3/8/2014
Outstanding restaurant!!! The food
was highly artistic, modern, and delicious. It was a unique and wonderful experience!!! I love this restaurant!!!"
Dined on 3/8/2014
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Upcoming and Ongoing Events
Every summer since 2002, the Staff Assembly has been putting together a fun filled picnic for all Staff and Faculty, and their families, the picnic typically occurs in July or August. There are lots of fun activities for all to enjoy, as well as fantastic food. Look for more information on the date and time for this event. If you would like to get involved in the planning of this event, or have some ideas for the Committee, click here to send them an email. We look forward to hearing from you!
The Staff Assembly would like to get your feedback on the type of event and location for the 2014 Staff and Faculty Picnic. Check back in March for a link to complete a picnic survey.
Open Meetings
The Staff Assembly holds a Fall Open meeting as well as a Spring Open meeting for ALL staff. The Fall meeting is usually the time when the Staff Assembly presents their goals for the upcoming year. The Spring meeting is when we thank the Staff Assembly Representatives whose terms have ended and we welcome the new members to the Staff Assembly. Our Outstanding Service in Support of Mission awards are also given out at these two open meetings.
More information will be provided prior to each open meeting and will be listed on the Staff Assembly Homepage.
Staff Appreciation Socials
Don't forget about those Staff Assembly Appreciation Socials! Throughout the year you'll find your Staff Assembly representatives dishing out yummy treats for you as our way of saying Thanks! for all you do.
Twice a year we will be bringing the Social to a different location. ALL Staff are invited to attend these socials, so please look for the time and place and come join your Staff Assembly Representatives.
Come out and enjoy some yummy treats with your Staff Assembly Representatives. We Appreciate You!!


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Boy, ya know ...I had almost forgot about that. Is that where you buy your cheese?
Depends on the cheese.
Craig's cheese comes straight from the Vatican. Let me go find the link...
I did a shoot out at a pizzeria with bacio and grande today. This was a fairly hot oven... 650 on the floor. Bacio definitely tasted better, but burned sooner. A few of the employees were used as taste testers, and even with the extra browning everyone choose bacio. I think in a normal 550 degree oven bacio would be the cheese to get. Something has changed since the first time I tried this cheese. Its tasting better than it did when it first came out. Watch out grande
All I know is that if there is any buffalo milk actually in there I cant taste it.
I couldn't taste anything in it. I'm dead serious.
But I guess they don't want pizzeria owners knowing they get their cheese from the same firm that Pizza Slut and Domihoes down the street get theirs from.
I can attest to the sheen of the Bacio cheese.... it is fairly browning resistant as well. One thing about the Bacio cheese I noticed is that it melts very oddly....it melts and expands significantly. When making a pie with bacio you have to make a somewhat pronounced rim. It doesn't lend itself to the thinner crust styles because it will run over the sides almost everytime. I have a theory on this as well... I think they really did engineer this for the mom and pop shops so that they can get better coverage with less cheese. But then again, what business wants to SAVE it's clients money...it's not like cheese isn't a fairly cornered market at this point in time. Nonetheless, the melting properties of Bacio has a very weird artifact IMO. Another thing, for such pronounced melting..it doesn't stretch too impressively IMO and it isn't a very good reheater either.


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St. John Hotels
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St. John Hotel Reviews
St. John attracts so many different kinds of travelers because accommodations come in all price ranges. Folks on a budget can sleep at Cinnamon Bay Campground. Cruz Bay has a few moderately priced guesthouses and no-frills vacation villas. Those with fatter wallets will have no trouble finding a room at the island's resorts or luxury vacation villas.
Condominium Resorts and Cottages
St. John does have several resort-style condo complexes. Many of the island's condos are just minutes from the hustle and bustle of Cruz Bay, but you can find more scattered around the island.
Private Condos and Villas
Here and there between Cruz Bay and Coral Bay are about 500 private villas and condos (prices range from $ to $$$$). With pools or hot tubs, full kitchens, and living areas, these lodgings provide a fully functional home away from home. They're perfect for couples and extended groups of family or friends. You need a car, since most lodgings are in the hills and very few at the beach. Villa managers usually pick you up at the dock, arrange for your rental car, and answer questions upon arrival as well as during your stay. Prices drop in the summer season, which is generally after April 15. Some companies begin off-season pricing a week or two later, so be sure to ask.
If you want to be close to Cruz Bay's restaurants and boutiques, a villa in the Chocolate Hole and Great Cruz Bay areas will put you a few minutes away. The Coral Bay area has a growing number of villas, but you'll be about 20 minutes from Cruz Bay. Beaches string out along the north shore, so you won't be more than 15 minutes from the water no matter where you stay.
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ERROL MORRIS: Did you feel that the population was getting bigger and bigger? What's going on during this period?
SABRINA HARMAN: Oh, it was. It got so…It got filled up pretty fast, so fast that we couldn't take the children out anymore and they had to stay in their cells. We used to let them out and play ball with them. Like, just let them out in the tier and locked the main lock, like the main door so they couldn't get out. And we'd have like 20 kids just running around and we couldn't do it anymore because these other prisoners were coming in. These…We had people that were crazy and we had people that were just causing problems and we just couldn't let them out because you don't want them talking to these other people or passing them notes or corrupting the kids. So we had to keep the kids inside also. So it was pretty much like they were also being interrogated pretty much because they were in a cell. Maybe if you were one of the lucky ones, you would get out for like a half hour to help pass around food or go take your shower, or if you want a cold shower. But it was getting really crowded. Like, the detainees started flooding over from 1A to 1B, the MI soldiers, or the MI detainees and the OGA detainees.
ERROL MORRIS: How did you feel about the kids?
SABRINA HARMAN: They were fun. They made the time go by faster, but it was kind of sad that they even had to be there. There was…I had just come in and I didn't know any better, but there was a—He was really young, he must have been about 14, and his dad and him had just came in, and he went to see his dad and they were on the same tier, they were just—One was on the bottom floor and one was on the top. So I took him out to be my cleaner, and I just stuck him in his father's cell. Well, I didn't realize that MI, or whoever the handler was of the father did not want them talking. So he was in there for hours, I mean, that's probably—Could have gotten in really big trouble. But like, I didn't know, I just felt…you feel bad for them holding a child for no reason just because of who your father was. And they did the same thing with the women. It was just who you're married to, who you know. But the kids were—They weren't any trouble at all, they were kind of fun.
ERROL MORRIS: Are these kids suspected of being terrorists or just…?
SABRINA HARMAN: No.
ERROL MORRIS: If you could talk about that?
SABRINA HARMAN: I don't know what all of them were in for. We had so many from age 10 all the way up. I think the youngest one was because his father was passing notes or doing something illegal, but they held him also. I don't know if the kid was involved, but he, he's, he's a little kid. I mean, he could have fit through the bars he was so little.
ERROL MORRIS: So how does this make you feel? I mean, you're seeing all these kids...
SABRINA HARMAN: Well, you go numb. I mean there's…You really don't have any feelings. You can't feel because you'll just go crazy, so you just kind of blow it off. You can only make their stay a little bit acceptable, I guess. You give them all the candy from the MREs ["meals ready to eat"] to make their time go by better, I guess, but there's only so much you can do or so much you can feel.
ERROL MORRIS: And do you think that there were reasons that these kids were being held, other than their mother or their father?" data-initial-playlist="This week in the magazine, Philip Gourevitch and Errol Morris write about Sabrina Harman, a U.S. Army specialist who took photographs at Abu Ghraib and was convicted by court-martial for her conduct there. Harman sat for nine hours of interviews with Morris for his movie "Standard Operating Procedure." Here is an excerpt from their interview on December 10, 2006. A transcript follows below the video.">
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I had money stolen from my pack when it was locked in my room! I know it was in the room and not in town. I separated my currency and left US dollars and euros in my pack, locked in my private room, and this money is gone! I emailed, got no response. Room was comfortable and clean. For a hot shower put the hot water heater on about an hour ahead and expect to take about a 5 minute shower before the water goes cold. You will get your exercise staying here walking up many hills to the town.
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School calendar adopted
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Matthew Goode is an actor by profession, but he's also a cinephile — and a big fan of Korean director Chan-wook Park.
"I love his style and sensibilities; he's a proper auteur," says Goode. He co-stars with Nicole Kidman and Mia Wasikowska in Park's new film Stoker, which opens Friday.
The chance to work with Park on his first English-language film attracted Goode — who saw Park's infamous Oldboy on a date, grotesque octopus-eating scene and all — to Stoker, a mannered, mesmerizing thriller about India, a watchful young woman (Wasikowska) who forms an unusual bond with her mysterious Uncle Charlie (Goode) after her father's funeral. Kidman plays India's unhappy widowed mother.
"One of the great things about the script is that you don't show your cards immediately, but it's not a whodunit. We realize early on there's something about this guy, but he's sort of charming, too. ... The movie is a coming-of-age drama for Mia's character, but I saw Charlie as being the boy who never grew up," says Goode, who has starred in such films as A Single Man, Watchmen, Match Point and an update of Evelyn Waugh's classic Brideshead Revisited ("The elephant in the room was Jeremy Irons," he confesses of the latter).
Working with such a visual director might daunt some actors. But not Goode.
"He's such a considerate filmmaker," he says of Park. "His preparation is second to none. It never felt like the camera came first. It's a visually exciting film, but he's respectful toward actors."
The film was storyboarded, of course, so the actors did have some idea of the rich, magnetic style the final cut would bear.
"We had a sense of the soul of the movie, of what it was going to look like," Goode says. And yet they still gasped over the finished version. In one transition, India drags a brush slowly through her mother's hair, which seamlessly melds into a shot of grasses waving in a field.
"Nicole said, 'I had no idea that was going to happen, but I wondered why that scene took so long to shoot,' " Goode says. "So it's still a surprise when you're watching the film. One of the great compliments of his process is that you can still feel natural in front of the camera."
Goode isn't sure what audiences will make of Stoker, which is definitely not an ordinary slam-bang thriller.
"It's polarizing to the Adderall generation," he says. "People are spoon-fed. They're used to the quick cutting, and it's slow-paced, character driven; it's my kind of film! But the audience has to work."
Whether viewers love the film or not, Goode, who also starred in the World War I television drama Birdsong with Eddie Redmayne of Les Misérables, says he'll "keep plugging away" at acting, wherever the future might lead.
"I have to say I did really enjoy doing a war film with a lot of boys; you could go out after work," he jokes. "Nobody cares if you get drunk as long as you know your lines the next day."
Connie Ogle


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Rolex Rankings #13
Rolex Rankings #14
This is the first year for the event.
Will Inbee Park defend her title?
Read all about the first tournament of the season.
Fun Fact Friday is a new weekly series where LPGA.com will share with you five fun facts about a player.
Commissioner Mike Whan was on Golf Channel's Morning Drive to talk about the Sybase Match Play Championship.


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Carter Cruise
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Dakota Skye - Tiny Dancer
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Liv Aguilera - Hair Down There #3
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89 Photos and 30 minutes, 5 seconds of video
Cassandra Nix , Ramon Nomar
Cassandra Nix - Hair Down There #3
Added 02/04/2014
Tall Brunette teen Cassandra Nix has her hot hairy pink pie in waiting for some cream to top her off. We licked up her honey and fucked that tight teen hole balls deep. Cassandra wrapped her long legs around us and pushed us in deeper getting us to cover her just fucked tight hole with cock frosting.
125 Photos and 29 minutes, 19 seconds of video
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